Home Recipes Cook Books Food Categories Featured

Ham To Cure No 5

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







For one large ham take one pound of coarse sugar, one pound common salt,

a quarter of a pound of saltpetre, and two ounces of bay salt, boiled in

a quart of strong ale, or porter. When cold put it to your ham; and let

it lie in the pickle three weeks, turning the ham every day.

Other Recipes


Westphalia Ham To Cure No 5

One pound of common salt, one pound of bay salt, four ounces of

saltpetre, two ounces of black pepper; pound them separately, then mix

them, and rub the ham very well until the whole is used. Rub one pound

of treacle on them; lay them in the pickle one month, turning them every

day. The quantity here specified will do for two hams. Before you hang

them up, steep them in a pail of water for twelve hours.









Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 984 times.

Home Made Cookies.ca